{"id":1688,"date":"2022-06-22T14:56:41","date_gmt":"2022-06-22T12:56:41","guid":{"rendered":"https:\/\/www.chateaudauzac.com\/frederic-benour-25-ans-de-passion\/"},"modified":"2024-05-22T15:22:52","modified_gmt":"2024-05-22T13:22:52","slug":"frederic-benour-25-years-of-passion","status":"publish","type":"post","link":"https:\/\/www.chateaudauzac.com\/en\/frederic-benour-25-years-of-passion\/","title":{"rendered":"Fr\u00e9d\u00e9ric Benour, 25 years of passion"},"content":{"rendered":"

How did you come to work at Ch\u00e2teau Dauzac?<\/strong><\/h2>\n

I was first posted to a Medoc estate on a fixed-term contract, where I had my first experience as a cellar worker under the guidance of my father-in-law, who was cellar master. My hard work echoed through to Ch\u00e2teau Dauzac, which was looking for a cellar worker. Twenty-five years ago I joined the estate, then climbed the ladder to become cellar master.<\/p>\n

I gained my first experience as a cellar worker under the guidance of my father-in-law who was cellar master. My hard work echoed all the way to Ch\u00e2teau Dauzac, which was looking for a cellar worker. Twenty-five years ago I joined the estate, then progressed to become cellar master.<\/p>\n

Can you describe your daily life at the Ch\u00e2teau?<\/strong><\/h2>\n

A cellar master is the person responsible for the wine in the cellar. He must know how to vinify, age and taste the wines. My day-to-day work is very varied: I organise all the various tasks in the cellar, I take care of the vinification with the monitoring of fermentation and maceration, I manage the maturing of the wines with racking and filtration, I regularly taste the wines, and finally I prepare the various samples for the different events at the estate. It\u2019s an extremely rewarding job.<\/p>\n

What qualities should a good cellar master have?<\/strong><\/h2>\n

A good cellar master must be passionate, attentive, rigorous, a perfectionist, a trainer, as well as a good manager creating a good team spirit.<\/p>\n

What do you like most about your job?<\/strong><\/h2>\n

The two things I like the most are:<\/p>\n

    \n
  • The blending which allows the birth of a new vintage<\/li>\n
  • The primeurs, which reveals the results of our work to a large part of the world, this brings great satisfaction.<\/li>\n<\/ul>\n

    What have been the major developments at Ch\u00e2teau Dauzac in terms of viticulture and vinification?<\/strong><\/h2>\n

    In terms of viticulture, the work on the soil and the green harvest have become more precise, and the harvest is now collected in crates.<\/p>\n

    With regards to the vinification, the sorting of the grapes, the recent vat room and its new pumping-over equipment which saves us precious time and which is also much more environmental friendly.<\/p>\n

    Would you have a memorable memory or an amusing anecdote to share with us?<\/strong><\/h2>\n

    During the winemaking process, I was supervising a pumping-over operation, leaning on the wine tank, when I was thrown off balance and suddenly slipped and fell into the tank full of wine. I found myself completely soaked and stained from head to toe. After taking a shower, without any clothes to change into, I found myself for the rest the day in my underwear and apron! It was a great moment.<\/p>\n

    What is the best advice you have been given that you can pass on?<\/strong><\/h2>\n

    A well-known cellar master in the M\u00e9doc once told me, \u201cIn this profession you have to remain humble, respectful, generous and hard-working. This is what I have always done and I try to pass it on to the people around me.<\/p>\n

    Finally, what is your favourite vintage?<\/strong><\/h2>\n

    J\u2019en ai plusieurs, ce sont des mill\u00e9simes marquants pour moi car ce sont des mill\u00e9simes parfaits, d\u2019autant plus que ce sont les ann\u00e9es de naissance de mes enfants<\/p>\n

      \n
    • 1995<\/li>\n
    • 2000<\/li>\n
    • 2003<\/li>\n<\/ul>\n

      Je rajouterai le mill\u00e9sime 2004 avec les grands changements et \u00e9volutions de la propri\u00e9t\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"How did you come to work at Ch\u00e2teau Dauzac? I was first posted to a Medoc estate on a fixed-term contract, where I had my first experience as a cellar worker under the guidance of my father-in-law, who was cellar master. My hard work echoed through to Ch\u00e2teau Dauzac, which was looking for a cellar […]","protected":false},"author":1,"featured_media":1037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-1688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-les-visages-de-dauzac-en"],"acf":[],"yoast_head":"\nFr\u00e9d\u00e9ric Benour, 25 years of passion • Ch\u00e2teau DAUZAC, Margaux • Grand Cru Class\u00e9 en 1855<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chateaudauzac.com\/en\/frederic-benour-25-years-of-passion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fr\u00e9d\u00e9ric Benour, 25 years of passion • Ch\u00e2teau DAUZAC, Margaux • Grand Cru Class\u00e9 en 1855\" \/>\n<meta property=\"og:description\" content=\"How did you come to work at Ch\u00e2teau Dauzac? 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